Chef Ranveer Brar’s Besan Ki Sabji Is A Simple Twist For Everyday Meals

If everyday vegetable dishes have started feeling repetitive, Chef Ranveer Brar’s Besan Ki Sabji offers a different option that combines soft gram flour dumplings with a tangy, spiced curd gravy. The vegetarian dish can be prepared in around 30 to 40 minutes and works well with roti or chapati.

The recipe begins with the preparation of besan wadi. Gram flour is mixed with curd, turmeric, red chilli powder, asafoetida and salt to form a smooth mixture. This mixture is then steamed for around 10 to 12 minutes until it sets. Once cooled, the steamed preparation is cut into bite-sized pieces.

The gravy is prepared separately using a seasoned curd mixture. Curd is combined with besan and spices, including coriander powder, ginger and green chilli. The mixture is whisked properly to ensure a smooth consistency before being added to the gravy. For the main tempering, ghee is heated and seasoned with fenugreek seeds, cumin, fennel, dried red chillies and asafoetida. The prepared curd mixture is then added carefully along with water and cooked until the gravy reaches a boil.

The steamed besan pieces are added to the simmering gravy and cooked for a few more minutes. This allows the wadi to absorb the flavours of the spiced curd preparation while retaining its soft texture. The final step involves another tempering to add additional flavour. Ajwain, kalonji, sesame seeds and red chilli powder are heated together and poured over the prepared sabji. Fresh mint leaves can be added as a garnish before serving.

The combination of besan, curd and aromatic spices gives the dish a balance of tanginess and heat, while the two-stage tempering adds depth to its flavour. The recipe also uses commonly available ingredients, making it suitable for a regular home-cooked meal. Served hot with roti or chapati, the Besan Ki Sabji provides an alternative to conventional vegetable preparations and can be included as part of a simple vegetarian lunch or dinner.